Tofu is a product that I've worked with for years. I've innovated and substituted a lot of things using tofu as far back as 1989 & 1990 and have taught many folks how to use it so that it doesn't always look and taste like scrambled egg whites.

So my question is: Do you have any questions about tofu and how to use it?

On the 'just in case' that you're looking for the texturous tofu that has the semi crisp and extra chewy outsides and fried egg inside, here're some of the things that you might need to consider.

Although I'm not sure if you're going about it this way or not [so forgive me if I'm telling you something you already know], but when frying tofu if that puffy meat-like texture is what you're looking for you'll need a deep fryer and/or enough hot oil to submerge the tofu in.

The rapid heat and fact that it is oil that's your medium will basically sear, cross link the tofu proteins and dry it out from the outside in imparting that beautiful chew.

Depending on the type of tofu you use will determine how it responds to the oil and how long its response time is. The softer and more water content contained in the tofu, the longer it will take to reach the desired consistency.

So you might not either:

be using enough oil

have the oil hot enough

be leaving the tofu in long enough according to its consistency and moisture content

Let me know if I'm on the right track and I'll add some more tips and ideas for you to get the texture you want.

You've come to the right forum. Tofu has so many things you can do with it that are simple and will definitely take that block of blandness and transform it into a masterpiece.

Did you read my latest article How To Work with Tofu like a Master? I discuss three areas, tips and techniques that you must pay attention to to make your tofu stand out from the crowd.

Take a look at it and let me know if that information helps you. If it doesn't or if it does and you want me to break things down a lot more let me know some of the specific things you like to explore.

I don't know if you got a chance to read the "Shortcuts : ...Tofu" article but it gives more techniques that can transform your and the ones you cook for's experience. Check it out and let me know if it helps.

And don't hesitate to ask more questions. I think I'll have to write some more articles on it.